NEW ENGLAND SALMON PIE
My mom always made salmon pie on Christmas Eve. Now I bake this dish for the holidays and other get-togethers during the year. It takes little time to prepare, and with a salad on the side, it makes a satisfying meal. -Jeanne Uttley, Salem, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the potatoes, onion, milk, celery seed, garlic powder, salt and pepper. Stir in salmon and parsley. Line a 9-in. pie plate with bottom pastry; trim even with edges. Spread salmon mixture into crust. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Beat egg and water; brush over pastry. Bake at 350° for 40-45 minutes or until crust is golden. Refrigerate leftovers.
Nutrition Facts : Calories 409 calories, Fat 19g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 662mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
SALMON PIE WITH EGG SAUCE
My mom who just passed away recently, used to make this delicious salmon pie when we were young and had completely forgotten about it until just recently. Thanks to my sister Lucie who's been making it on a regular basis and who reminded me about it ! Hope you enjoy this very comforting salmon pie.
Provided by Chouny
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR PIE:.
- Melt olive oil, saute the onions until tender.
- Peel potatoes and cook in salted water until tender, mash them up.
- Flake salmon with liquids, incorporate with the mashed potatoes and cooked onions.
- Add salt and pepper to taste.
- Place first pie shell in bottom of pie plate.
- Put potatoe salmon mixture.
- Place second pie shell on top, make incisions on top for steam.
- Beat egg, brush egg mixture all over pie. This will create a nice golden crust.
- Cook at 400o for 30 minutes.
- SAUCE:.
- Boil eggs in water for approximately 10 minutes. Remove shells, cut eggs in thin slices, put aside.
- Heat 2 cups of milk, reserve.
- In a heavy based saucepan, melt butter, whisk in flour and cook, stirring until the flour is foaming but not browned, about 1 minute.
- Off heat, add warm milk, whisk well, then bring to a boil, whisking constantly until the sauce thickens.
- Season with salt and pepper and nutmeg.
- Gentlly add sliced eggs, simmer slowly for 1-2 minutes.
- Slice salmon pie and serve with a generous amount of egg sauce on top.
GRANDMAS SALMON PIE /WITH EGG SAUCE
easy and flavorful cant use alot of spices but love same food as everyone else and this has become popular with my family
Provided by bhodnett1
Categories < 60 Mins
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- 1.-clean salmon and flake in bowl
- 2.-add boiled potatoes and onions and mix
- 3.-add enough reservered juice to make filling smooth but
- not runny.
- 4-put in prepared crust and bake at 350 for 35 minute.
- in the meantime boil your eggs and let them cool.
- to make whie sauce:.
- 1-melt butter.
- 2- add flour and sal and pepper til it makes a paste.
- 3-add milk and stir til it thickens-
- 4-remove from heat and add eggs to serve over pie.
Nutrition Facts : Calories 604.2, Fat 37.1, SaturatedFat 14.7, Cholesterol 182.3, Sodium 710.8, Carbohydrate 45, Fiber 3.2, Sugar 1.5, Protein 22.4
SALMON PIE
Provided by Emeril Lagasse
Categories main-dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.
- In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper.
- Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown.
- Combine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.
SALMON AND LEEK PIE
Categories Fish Brunch Bake Mother's Day Father's Day Lunch Winter Shower Engagement Party Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 12
Steps:
- Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
- In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
- Preheat oven to 400°F.
- Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
- Serve pie warm or at room temperature with sauce.
SALMON PIE II
A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.
Provided by Michele O'Sullivan
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h30m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
- In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.
- Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
- Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.
- To serve, cut pie into 6 wedges and spoon sauce over each piece.
Nutrition Facts : Calories 786.6 calories, Carbohydrate 76.4 g, Cholesterol 169 mg, Fat 36.4 g, Fiber 3.8 g, Protein 36.9 g, SaturatedFat 18.9 g, Sodium 2231.4 mg, Sugar 10.5 g
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